VIEW HealthBit CXXII: AG Butternut Squashy Zucchini Noodles (side dish or pasta entree)

(N.B. Organic, free range and non-GMO ingredients always recommended)

Ingredients
3 tablespoons olive or avocado oil
2 cloves garlic
4 cups zucchini noodles (packed)
½ – 1 cup Butternut Squash Soup (pref low sodium and dairy free)
3 tbsp grated pecorino romano cheese
1 tsp Himalayan crystal salt  (or more to taste)
1 tsp black pepper (or more to taste)

Directions

  1. In a large sauteing pan, brown garlic in oil over medium heat
  2. Add in zucchini noodles and stir to coat
  3. Form a hole in the middle of the noodles, and crack two eggs into the center
  4. Mix the egg into the noodles (will be runny at first)
  5. Add cheese and incorporate
  6. Add salt and pepper (to taste)
  7. Cook for 2 minutes, stirring frequently
  8. Add 1/2 cup butternut squash soup and cook an additional 3 minutes
  9. Serve as a side
  10. If you want to make this a main meal, after the 2 minutes of stirring in step #7, add 1 cup of butternut squash soup and 2 cups cooked gluten free pasta, and then cook the additional 3 minutes

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